Ready to learn a new way to brew that morning cup? We’ve partnered with Kim and Scott Vargo of Yellow Brick Home to demonstrate how to perfect the pour over.
Fall. It’s the most wonderful time of the year, am I right? ‘Tis the season for comfortable boots, chunky scarves and your favorite cozy pullover. Crisp, cooler temperatures are welcome after long, hot summers. Plus, there’s that slim window where we savor slowing down before the busy holiday seasons take over our social calendars. In my mind, fall hits the sweet spot. The word alone makes me yearn for my warmest blanket, a hot drink and yummy scented candles throughout our home.
Perfecting the Pour Over
Recently, as Scott and I went over our somewhat hectic end-of-the-year calendars, we promised each other that we’d take the month of October to be still more often; we’ll watch movies on Sunday afternoons or linger over weekend breakfasts. Taking time to treat ourselves to the perfect cup of coffee in the morning is another small way to savor those quiet moments as the leaves begin to fall. We’re huge coffee lovers, and lately, our search for the perfect cup has lead us to the simple deliciousness of pour over coffee.
How to Make Pour Over Coffee
We collected the supplies needed to craft our best cup, and now that we’ve got the hang of it, we’re wondering what took us so long in the first place! Here’s what you’ll need for a delicious, dreamy slow drip:
- Chemex glass handle coffee maker
- Filter circles
- Hario Skerton burr grinder
- Hario Buono kettle
- Tablespoon scoop
- Your favorite whole coffee beans
- A good mug
Our Chemex can make up to six cups, but for a quick fix, it’s just as easy to make a half pot. To start, I put the kettle on the stove to get the water boiling. In the meantime, I used our hand grinder to create a medium ground from three to four tablespoons of whole beans. Using a hand grinder is oddly satisfying!
Next, I set up the Chemex for the pour. To prepare your filter, first fold in half, then fold in half again so that the two corners are touching. Open into a funnel between the third and fourth layers. The filter should remain in a cone shape, while the side with three layers faces the spout. I’ve found that by dampening the filter, you will create a tighter seal around the Chemex, although it’s not necessary. From there, I poured in the freshly ground beans.
Once the kettle came to a boil, I allowed it to cool for a minute before pouring. Using a circular motion, I tipped the water over the Chemex – just enough to get the grounds wet, also known as allowing them to “bloom.” After about 45 seconds, I continued the circular pouring motion, moving slowly and never allowing the filter to overflow. For this half pot, it took me two to three minutes to complete the pour over cycle.
Fun tip: There is a small button on the Chemex, which indicates the half-full point of the coffee maker.
With the pot as full as I’d like, I simply toss the used filter and enjoy!
The delicious fragrance rising from my mug was just the inspiration I needed to savor the moment and let all those things on my to-do list slide just awhile longer.
While my coffee was piping hot, I settled into our reading nook with a warm blanket. The Tepi throw is the softest thing in our home—non-living, that is, as our pets would surely take the cake! Pairing it with the Black Tea and Sweet Sage candle rounded out my happy place, no doubt.
Coffee and fresh homemade cinnamon rolls make the perfect pair. Get the recipe for Adventures in Cooking’s Pumpkin Cinnamon Rolls.